I’ve never been one for nuts in brownies. If someone handed me a brownie with walnuts in it, for example, it would really bum me out and I’d think to myself, “What a waste of a perfectly good brownie!” Hence, my surprise that I’d one day be posting a nutty brownie recipe. But this one is different: firstly, pistachios are the King of Nuts. Secondly, the pistachio adds a nice crunch and saltiness to this otherwise very sweet brownie.
Pistachio flavored anything is one of my (many) food Achilles’ heel.
Chocolate Chunk Caramel Pistachio Brownies
Otherwise known as a little slice of heaven.
5 oz semisweet chocolate, chopped
2 oz bittersweet chocolate, chopped
8 tablespoons of unsalted butter
3 tablespoons of cocoa powder
1 1/4 cups of sugar
2 teaspoons of vanilla
1/2 teaspoon of salt
1 cup of flour
1/2 cup chocolate chunks
(For caramel sauce)
1 cup of sugar
6 tablespoons of butter
2/3 cup of heavy cream
1/2 cup of crushed pistachios for topping
Pistachios. Easily the world’s best nut.
Preheat oven to 350 F and grease your brownie tray. (Now whenever I say “tray” I think “tray-bake” any other Great British Bake-Off fans with me on this?)
Put your 5 oz of semisweet chocolate, your 2 oz of bittersweet chocolate and your butter in a medium heatproof bowl and set that bowl on top of a pot of simmering water. (You’ve now made a makeshift double boiler.) Continue stirring until everything is melted. (Alternatively, you can do this in the microwave but then you risk burning your chocolate.) Once melted, whisk in your cocoa powder.
In another bowl whisk together eggs, sugar, vanilla and salt until thoroughly combined. Then whisk in your chocolate mixture. Gently mix in your flour until just combined. Fold in your chocolate chunks and then pour your batter into your brownie dish. Bake for about 35 minutes.
Be careful not to overcook your brownies as they continue to cook even after they’ve been removed from the oven.
While your brownie is baking make your caramel sauce. In a saucepan over medium heat, whisk the sugar until it just starts to melt. Continue to cook the sugar until it reaches a dark amber color. At that point whisk in your butter all at once and continue to stir constantly until it is completely incorporated. Remove the sauce pan from the heat and pour in your heavy cream. Stir until a thick but smooth sauce has been made.
I won’t lie, this batch didn’t get shared with many people….
Once your brownies have cooled, cut them into squares and top with caramel sauce and a hearty sprinkling of pistachios.
All that’s left is to dig in!